Good evening, when I raised meat rabbits 100 years ago I had NZ whites. I butchered around 12-16 weeks and the lines I had produced alot of meat at butchering time. I'm sure by now things have changed and I'm not dead set on NZ. I have read that different breeds taste different. Different grow out weights better mothers larger litters etc. I would like to hear other options, which lines produce etc. I'm all ears.. lol